APAD 363: Vanilla ice, ice cream
My husband and I were out running errands last Saturday. It was hot, as usual, so we bought a tub of ice cream on the way home.
You can’t go wrong with ice cream on a hot day.
I’m a chocolate person so you’d expect I’d get one but my husband likes vanilla, especially with this ice cream brand. The solution? We bought the vanilla ice cream and a chocolate syrup to satiate my chocolate craving. Compromise. It’s a win-win situation for us both.
APAD 356: What do you mean you don’t know?
Have you ever seen a sign that makes you go… “seriously?” Well, this sign below fits into that category. Can you guess where this is? My brother found this while strolling at Otres Beach in Sihanoukville, Cambodia’s beachtown.
What do you mean you don’t know? Lol.
My brother was sorry he couldn’t tell me if the food there was any good (they walked past to go to another restaurant) but he said it’s picture-perfect and you can find humour in the restaurant’s name for sure.
APAD 355: I see you
Playing peek-a-boo with Mum. I see you, Mum.
Go to Wordless Wednesday for more entries.
APAD 353: Sky-high delta
It is supposed to be the monsoon season here in Cambodia but the sun is still up and shining and the weather so hot and dry. So we thought that we might as well take advantage of the good weather, right? That’s right, and we went kite-flying again. Here’s our delta flying high in the glorious cloud-filled sky.
Giving kite-flying another go before the monsoon rain comes.
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APAD 331: Aiming for the gold
I originally posted the following photo including the story here at My Dogspot.
Paw-cus on the ball, Joe!
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APAD 329: Buckwheat fiasco
We make our bread at home and, after several experimentation, I came to a conclusion that French brands of flour are the best for bread-making. One day in the grocery, my husband and I found this flour. I normally use white flour. However, I have heard about buckwheat flour being healthier compared to the regular white flour (100% gluten free, too). The French use buckwheat to make savoury pancakes, pasta, gruel, cakes and the famous “crêpe bretonne”. Intrigued, I picked one pack to try.
Farine de Sarrasin, aka, buckwheat flour
It was a disaster! Lol. It didn’t turn out right – the batter looked normal but it was sticky and difficult to knead. I checked the internet and found out that cooking with 100% buckwheat will result to a tough and spongy texture. It has to be used together with white flour or wheat flour. I am so embarrassed at my ineptitude, lol. But I can always make it better next time, no?
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